غني سازي شير با دانه كنجد و بررسي تغييرات ويژگيهاي حسي و فيزيكوشيميايي شير غني شده

Enrich the milk with sesame seeds and examine the changes in the sensory and physico-chemical properties of milk

مصرف محصولات لبني پرچرب حاوي مقادير زياد اسيدهاي چرب اشباع و كلسترول، كه براي سلامتي افراد به ويژه بيماران قلبي عروقي مضر است. تلاشهاي بسياري جهت كاهش ميزان اين تركيبات در مواد غذايي صورت گرفته است. در اين پژوهش به منظور غني سازي شير، با آرد حاصل از دانه كنجد و گندم در مقادير 10، 20، 30 و 40 درصد،به شير اضافه شدند. نمونه ها در يخچال با دماي 5 درجه سانتي گراد نگهداري و آزمون هاي شيميايي (اندازه گيري عدد اسيدي، عدد پراكسيد و آناليز اسيدهاي چرب)، تعيين ويسكوزيته ظاهري و ارزيابي حسي انجام شد. نتايج نشان داد با افزايش آرد كنجد عدد اسيدي و عدد پراكسيد به طور معني داري ( 0/01 >p) افزايش يافت. نتايج حاصل از آناليز پروفايل اسيدهاي چرب نشان داد با افزايش آرد كنجد، مقدار اسيدهاي چرب غير اشباع افزايش و اسيدهاي چرب اشباع كاهش يافت. بررسي ويسكوزيته در روز اول پس از توليد نشان داد تفاوت معني داري ( 0/01

Sesame is a valuable oilseed. The type of black sesame seeds is a source of unsaturated fatty acids. Due to the consumption of high-fat dairy products containing high amounts of saturated fatty acids and cholesterol, it is harmful to the health of people, especially cardiovascular patients; many efforts have been made to reduce the amount of these compounds in these products. In this research, milk enrichment with flour from sesame seeds and wheat in amounts of 10, 20, 30 and 40% was added to milk and its effect on sensory and physicochemical properties during storage was investigated. Samples were stored in a refrigerator at 5 ° C and chemical tests (acid number, peroxide value and fatty acid analysis), visceral viscosity determination and sensory evaluation were performed. The results showed that increasing the percentage of sesame flour due to increased fat, acid number and peroxide value increased significantly (p <0.01). The results of analysis of fatty acid profiles showed that increasing the percentage of sesame flour, the amount of unsaturated fatty acids increased and saturated fatty acids decreased. Viscosity analysis during storage showed that there was no significant difference in viscosity of milk samples with different percentages of sesame flour on the first day after production, but on days 3 and 7, with increasing percentage of sesame flour, viscosity decreased.Sensory evaluation during storage showed that on days 1 and 7, the highest percentage of milk samples containing 20% and 30% sesame flour was attributed, and the sample of 10% sesame flour had the lowest score. Overall, the results of this study showed that sesame flour enriched milk could be produced as a supplemented food with an increase in unsaturated fatty acids and sensory characteristics.